薯泥拌香雞貝殼面

September 30, 2016

薯泥拌香雞貝殼面

30 September 2016 (2 yrs 29 days)

Conchiglie with Chicken and Mashed Potato

今日午餐 - 薯泥拌香雞貝殼面

#適合1歲以上

材料：
貝殼麵 Conchiglie Pasta Shells
馬鈴薯 Potato
牛奶 Milk
無鹽奶油 Unsalted Butter
鮮香菇 Shiitake Mushroom
胡蘿蔔絲 Shredded Carrot
雞肉 Chicken
麻油 Sesame Oil
自製香菇粉 Homemade Mushroom Powder
自製薑粉 Homemade Ginger Powder
胡椒粉 Pepper Powder
Oregano香料 Oregano
粉紅鹽 Himalayan Pink Salt
雞高湯 Chicken Soup Stock
太白粉+水 Potato Starch + Water

1）雞肉跟自製香菇粉，薑粉，胡椒粉，oregano，麻油和少許粉紅鹽醃製至少1小時
Marinate the chicken with mushroom powder, ginger powder, pepper powder, oregano, sesame oil and a dash of pink salt for at least 1 hour

2）馬鈴薯去皮切小塊，蒸熟用叉壓成泥狀，加入牛奶和少許無鹽奶油攪拌至順滑，備用
Peel off the skin of potato, cut into small pieces, steamed and mashed with fork, add milk and unsalted butter, stir and combine until smooth, set aside

3）貝殼麵水煮熟，備用
Cook the pasta shells with boiling water, set aside

4）熱鍋，加入少許橄欖油和雞肉，翻炒至泛白後，加入鮮香菇和胡蘿蔔絲翻炒一下
Heat fry pan, add olive oil and chicken, stir fry until semi-cooked, add shiitake mushroom and carrot, stir fry for 1 min

5）加入貝殼麵和半杯的雞高湯，翻炒至收汁即可起鍋，放入烤盅內備用
Add cooked pasta shells and 1/2 cup of chicken soup stock, stir fry until dry, transfer them to bake bowl and set aside

6）另一鍋，將雞高湯加熱至滾燙後，倒入太白粉水拌勻，雞醬汁完成
In another pot, heat the chicken soup stock until boiling, add potato starch water, to thicken the chicken sauce

7）把雞醬汁倒入烤盅裡，再把薯泥鋪在最上層，用叉在表面劃出紋路
Pour the chicken sauce into bake bowl, put a layer of mashed potato on top, draw some lines with fork

8）放入烤箱烤180度5～10分鐘即可享用
Send into oven, bake at 180 degree for 5~10 mins and ready to serve

今天的突發奇想
發明了這道西式料理
超級好吃的!!
用雞湯調成醬汁
跟炒好的雞肉貝殼面拌在一起
在鋪上薯泥放入烤箱烤一下
真的超香超好吃的 😄
調味方面用到
自製香菇粉，薑粉，胡椒粉，Oregano和少許粉紅鹽
全部一起吃真的很爽口很香

準備好所有材料
Prepare all the ingredients

加入少許橄欖油，翻炒雞肉
至泛白
Add a little bit of olive oil, stir fry
the chicken until half-cooked

加入胡蘿蔔和鮮香菇翻炒，
再加入已煮熟的貝殼麵和
半杯的雞高湯，翻炒至收汁
Add carrot and shiitake mushroom,
stir fry until fragrant, add cooked
pasta and 1/2 cup of chicken soup
stock, stir fry until dry